Tacos de Alambre is a humble dish that comes together with little effort. In its simplest form it’s a pan of meats and veggies topped with copious amounts of cheese. Sounds modest enough, but my oh my, does it deliver well beyond expectations.
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What is Tacos de Alambre?
Ours started with cubes of Kirk’s home cured Anchonero bacon, then several links of pork chorizo, each fried in batches. After we set those meats aside to drain, we sautéed chopped onion, red bell pepper and jalapeño in the tasty fat left behind. Then we pulled those from the pan so they didn’t overcook. We wanted to maintain a little bit crunch on the veggies. This dish is very simple so everything in it needs to cooked correctly. No mushy veg.
Next, we added cubed ribeye, seasoned generously with Anchonero Hot Rub, to the pan. Once the ribeye started to achieve a slight crust, we began adding everything back to the skillet, finishing with a pile of shredded Monterey Jack cheese.
Great for a crowd!
On the side, we served warm bacon fat flour tortillas, fresh fried tortilla chips seasoned with Spicy Garlapeño rub, guacamole, and Kirk’s homemade salsa. This was perfect for a family dinner, but I can imagine this being a great dish for a party. Add a few more sides and this would easily feed a crowd. Note…the ginormous pan in these pics is an 18” Lodge, but normal folk would probably use a 10” or 12” pan. Unfortunately, we’re not normal folk. My dinner math works something like this…figure out the exact quantities needed…then double it. I think I learned this math from my mother and her mother. It definitely runs in the family.
I guess what I’m trying to say is that in the pics shown, the recipe has been doubled.
Tacos de Alambre
Equipment
- 10" or 12" cast iron skillet
Ingredients
- olive oil (to grease the pan)
- 8 oz bacon (diced)
- 2-3 links chorizo (casings removed)
- 1 1/2 lbs boneless ribeye (diced into 1" pieces)
- 2 red bell peppers (diced into 1" pieces)
- 1/2 white onion (diced into 1" pieces)
- 1 jalapeño (finely diced) remove the seeds if you want less heat
- 2 cloves garlic (grated or minced)
- 2 tsps Anchonero Hot Rub
- Oaxaca and/or Monterey Jack Cheese (shredded)
- salt & pepper
Instructions
- Add diced bacon to a lightly oiled 10-12" cast iron skillet, over medium high heat, either on the grill or on the stove top. Cook bacon until crispy, then remove from the pan and set aside.
- Add 2-3 links of chorizo sausage to the same pan, casings removed. Cook through. Remove from pan and set aside.
- Add diced bell peppers, onion and jalapeño to the same pan. Cook until just starting to soften. Do not overcook. Remove from the pan and set aside.
- Add cubed ribeye to the pan and season with Anchonero Hot Rub. Cook until meat starts to brown and form a bit of a crust on the exterior. *See note.
- Add the minced garlic to the pan with the ribeye and stir constantly for about a minute. Then add back the bacon, chorizo and veggies. Stir to combine. Taste and add more Anchonero Hot Rub and a little salt & pepper if necessary.
- Then top with as much or as little shredded cheese as desired. Remove the pan from the heat as soon as the cheese has melted.
- Serve with fresh tortillas, chips, guacamole and salsa. Don't even bother to dirty up plates. Just scoop it right from the pan and eat it immediately!
Notes
We hope you’ll try this recipe. It’s easy and it’s sure to make everyone happy! If you’re feeling adventurous, make these Bacon Fat Flour Tortillas to serve alongside it.
Stock up on rubs and sauces at AlbuKirkySeasonings.com and keep up with what we’re cooking on our Facebook and Instagram pages. See you next time!
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